Rusks for postpartum (actually for life)

These rusks came to be during 2020 (remember that crazy surreal time)?

Well I was lucky enough to be on a wild farm far away from all the strangeness, with time on my hands to make rusks!!!

My sister in law and I simply converted a wheat rusk recipe to make gluten free rusks. With tweaks and tests over the years, I am happy with what I have now and always take a bag of them for mama’s when I do postpartum visits, which is why I say they for postpartum but really they actually for you, for your children, for your fiends, for anyone who likes a good rusk with their tea or coffee (and come on - who doesn’t?)

For postpartum, I would serve them with a yummy cup of warming chai tea with ghee. My children love them with milky rooibos and my husband with his coffee. So many ways to eat them, they end up going quickly so I make a large batch:

3 cups sorghum flour

1.5 cups tapioca/rice or gluten free mixed flour

(optional: add 2 teaspoons of xantham gum - makes it more firm but not essential)

2 tablespoons of baking powder

2 cups of rolled oats

2/3 cups sugar (this makes it very slightly sweet - add a bit ore if you want)

1 cup nuts

1 cup sunflower seeds

1 cup any other seeds

2 eggs

2 cups of buttermilk or sour milk

500grms of butter

Add all the dry ingredients

Melt the butter and add

Whisk the eggs with the butter milk and then add to the dry mixture

MIX MIX MIX

Line baking trays with baking paper or smear butter onto them (I divide mixture into 2 trays)

Press mixture into baking trays

Bake at 180C for about 40 minutes, let them cool down in the oven

Once fully cooled cut into rusk size pieces and place back into baking trays

Put back into oven at 140C for about 20 minutes and then tern off oven, leaving rusks to cool down in the oven … I do this about 3 times until rusks are nice and hard.

ENJOY